1) After grating the potatoes and onions, try to remove as much water as possible by placing the mixture into a clean tea towel and squeezing the liquid out. Mix the drained shavings and the carrots in a bowl by hand.

2) Add eggs and sifted dry ingredients.

3) In a heavy skillet, heat a 3/4" deep layer of oil until it begins to sizzle. Drop a tablespoon of the mixture into skillet. Keep in mind that the oil is very hot and may pop out.

Fill the skillet, but leave some room between each. Brown on both sides. Remove pancakes from the skillet and place them on a layer of paper towels to drain off the excess oil. Serve immediately for best taste.